Lili Rose Cookies

Name: Lili Rose Cookies
Prep time: 25 min
Cook time: 15 min
Yield: Makes 36-40
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts Snacks

Lili Rose Cookies are salty, buttery, walnut-flavoured treats topped with rosewater icing—perfect for festive gifting and celebrations!

PREP TIME

25 minutes

COOK TIME

15 minutes

icing

15 minutes

SERVES

Makes 36-40

About this recipe

Lili Rose Cookies are a quick and easy recipe that transforms just a few simple ingredients into an irresistible treat. These cookies are delightfully salty, buttery, and rich with walnut flavour, topped with rosewater icing and sprinkled with dried rose petals to add a beautiful, festive touch to any celebration. Whether you’re gifting them for Christmas, Eid, or simply sharing them with friends, these cookies are sure to impress. They’re even featured in my 15 Edible Gift Ideas blog article—perfect inspiration for thoughtful holiday gifting.

This recipe was inspired by a friend who once posted a cookie with mouthwatering icing. While the flavours were completely different, my first thought was to recreate it with Middle Eastern-inspired touches. And so, I named it after her—Lili. If you love cookies, be sure to try my Pistachio Shortbread Cookies, which are buttery, crisp, and perfect for any festive occasion, or my crunchy Rolled Oats Cookies, packed with wholesome oats for a bit of extra goodness.

Ingredients

Main Ingredients

1 egg lightly beaten
¼ teaspoon rose water
125 grams of unsalted butter softened
125 grams caster sugar
2 ¼ cups plain flour sifted
¼ teaspoon salt flakes
2 tablespoons walnut (finely chopped)

Easy Rose Icing

1 cup icing sugar
2 tablespoons rose water
pistachio ground (optional)

Notes from Rouba

Cookies will crumble if handled while warm, so be gentle and wait until they cool down.”
Allow the cookies to cool completely before icing to ensure the icing sets properly and the cookies stay intact.”
Rosewater is a fragrant essence made from rose petals, often used in Middle Eastern desserts for its unique floral aroma. Find it here

I use a KitchenAid stand mixer to make these cookies effortlessly. If you’re looking for quality baking goods and mixers, check out Dorsch Home. Plus, you can enjoy 10% off any purchase using the code ‘roubasfood.’

Method

Step 1.

Preheat the oven to 170°. Line 2 trays with non-stick paper.
Beat the eggs with rose water and set aside. Using an electric beater, cream the butter and sugar. Gradually add the beaten egg.

Step 2.

Fold in the remaining ingredients. Turn the dough onto a lightly floured surface and portion it into walnut size balls.

Step 3.

Place on prepared baking trays, and press down gently. Bake in preheated oven for 12-15 minutes or until very lightly golden.

Step 4.

For the easy rose icing; add the rose water gradually to the icing sugar and mix until the mixture is smooth and well combined. Once cookies are completely cool, smooth over some icing and sprinkle with pistachio.